Orzo and Zucchini Salad

Orzo and zucchini are tossed with fresh basil and garlic for a refreshing salad perfect for outdoor dining.

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1 cup orzo

4 teaspoons olive oil, divided

2 zucchinis, quartered lengthwise and thinly sliced

coarse salt and ground black pepper to taste

1/2 cup torn fresh basil

1 tablespoon white wine vinegar, or to taste

1 clove garlic, chopped

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.

Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.

Orzo and Zucchini Salad

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Instructions

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